1. Semi-Annual Donor Dinner Proposal
Overview
Where: The Wren’s Nest
When: Sat Oct 10th
Who: 15 top donors plus one guest each (30 guests total)
Concept:
To be invited to the Wren’s Nest by Joel Chandler Harris was a tremendous honor
and mean that you were part of the family. As important members of our family that
is how we are going to make our donors feel. Guests will enjoy cocktails on the
porch and reading garden and sit at long family-style farm tables in the spacious
back yard for dinner. Guests will also dine on an elegant selection of favorite
southern dishes, just like Mr. Harris would have wanted.
Goals & Objectives:
Create a relaxed and social environment for major donors
Strengthen connections between major donors, the board and staff
Reconnect donors to the mission, programs and goals of the organization
Identify possible new major donors
Décor & Vision
Main Colors: Dark green, orange, gold and browns
Guests will enjoy a rustic but upscale experience on the property of the historic
household. The décor of the event will capture the timeless southern charm and
enhance the experience of being at the Wren’s Nest; décor and menu will also reflect
the fall season in color and food choice.
A tent will be constructed in the back yard that will house long family style farm
tables creating an intimate setting outdoors. Bistro style string lights will be strung
from the tent over the rest of the back yard and reading garden to create a warm
and relaxing atmosphere.
2. Itinerary
Pre-EventPlanning
Invitations sent out by September 5th
RSVP by: Sept 26th
Day of
Pre-Event
12pm- Set up for event begins at Wren’s Nest
4:30pm- caterers arrive to prep
Event
6-7:30pm: Cocktails on the Porch
Guest will park in adjacent church parking lot and are welcomed at front
steps. Guests socialize and partake in pre-dinner cocktails and hors
d’oeuvres.
7:30-9:30pm: Dinner
7:30 Guests are escorted to back yard where dinner tables are set up. Once
everyone is seated opening welcome remarks are given by the host/hostess
7:30-8:30 Dinner courses served (appetizers, soup/salad, entrée)
8:30-9:15 Main entertainment-storytelling (dessert served during)
9;15-9:30 Thank Yous, acknowledgments and closing remarks from
host/hostess
9:30-11pm: After Dinner
Guests mingle in backyard and reading garden with additional storytelling
for entertainment
After Event
11pm-12pm
Clean up
3. Set Up
Guests will park in adjacent church parking lot and approach the facility from the
front sidewalk entrance for cocktails. Staff will be stationed at points marked with
“x” to greet and assist with directions. Restrooms that guests will use will be located
inside the house.
After cocktails on the porch, guests will be escorted to the main dining area in the
back yard of The Wren’s Nest. A tent will be set up in case of unfavorable weather.
During dinner the bar will be moved from the front porch to the stage in
preparation for after dinner cocktails. Once dinner has ended guests are welcomed
to mingle in the back yard, stage and reading garden to socialize until the end of the
event.
4. Place Setting
Standard table setting will be used. The main difference will be that dessert
flatware, coffee cup and saucer will not be present at the start of the meal, but
brought out when dessert is served. Also the napkin will be placed in the center for
the plate and will house the menu and place card. Both white and red wine glasses
as well as a water glass will be set at the beginning of the meal, but once the guest
has made their wine selection the unused glass will be removed.
Napkins will be folded to have a pocket to hold
the place cards and menus.
5. Menu
Pre-dinner CocktailHour
Hors d’oeuvres
Crab Cake Hush Puppies
Blue Cheese Crostini with Balsamic roasted cherry tomatoes
Artichoke dip with bread and crackers
Specialty Cocktails
Mint Julep
Apple Brandy Hot Cider
Dinner
Appetizers
Fried Green Tomatoes with Goat Cheese
Pulled Pork BBQ with sweet coleslaw
Shrimp boil skewers with potatoes
Soup/Salad
Fresh greens salad with your choice of dressing
Traditional seafood gumbo
Butternut squash bisque
Entrée
Shrimp and Grits with cheese, bacon and cherry tomatoes
Herb roasted chicken breast with broccoli and garlic mashed potatoes
Rib eye with mixed garden vegetables and roasted potatoes
Vegetable Pot Pie
Suggested Wines
Red- Pinot Noir
White- Chardonnay
Dessert (all served with vanilla ice cream)
Georgia Peach Pie
Apple Cobbler
Chocolate Cake
Dessert Cocktails
Wines: Riesling, Moscato
Liquor: Brandy, Cognac
Catering Information
We will be coordinating with Talk of the Town Catering and Events for this event.
Head chef Andrew Brackner will collaborate with us on the menu selection and the
company will also provide service staff for the event. Talk of the Town is a premier
caterer and favorite in the Metro Atlanta area boasting 5 star customer reviews on
Yelp, Wedding Wire and The Knot as well as Atlanta Magazine’s Top Restaurants
6. Party in 2010, Commerce Choice Business for Excellence, National Association of
Catering Executives and several other performance awards in 2014 and 2015.
Contact Information
Phone: 404-334-4863
Email: chris@talkofthetownatlanta.com
Address: 30 Woodstock Street
Roswell, Georgia 30075
Budget
*Tables seat 10ppl each, budgeted for 3 tables